{"id":219385,"date":"2022-03-15T16:16:48","date_gmt":"2022-03-15T14:16:48","guid":{"rendered":"https:\/\/mypr.co.za\/?p=113948"},"modified":"2022-03-15T16:16:48","modified_gmt":"2022-03-15T14:16:48","slug":"a-risotto-to-remember","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/a-risotto-to-remember\/","title":{"rendered":"A Risotto To Remember!"},"content":{"rendered":"<aside class=\"scaip scaip-1 \">\n<aside id=\"republication_tracker_tool-2\" class=\"republication_tracker_tool clearfix\">\n<h5 class=\"adtitle\">Republish for Free<\/h5>\n<div class=\"license\">\n<p><button name=\"Republish This Story\" id=\"cc-btn\" class=\"republication-tracker-tool-button\">Republish This Story<\/button><\/p>\n<p><a class=\"license\" rel=\"noreferrer license noopener\" target=\"_blank\" href=\"http:\/\/creativecommons.org\/licenses\/by-nd\/4.0\/\"><img decoding=\"async\" alt=\"Creative Commons License\" class=\"lazyload\" src=\"http:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2022\/03\/a-risotto-to-remember.png\"><\/a><\/p>\n<p><img decoding=\"async\" alt=\"Creative Commons License\" src=\"http:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2022\/03\/a-risotto-to-remember.png\"><\/div>\n<div class=\"message\">\n<p>Republish our articles for free, online or in print, under a Creative Commons license.<\/p>\n<\/div>\n<\/aside>\n<\/aside>\n<p><a href=\"https:\/\/mypr.co.za\/?attachment_id=113949\"><img loading=\"lazy\" decoding=\"async\" alt width=\"169\" height=\"300\" class=\"alignleft wp-image-113949 size-thumbnail lazyload\" src=\"http:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2022\/03\/a-risotto-to-remember.jpg\"><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-113949 size-thumbnail\" src=\"http:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2022\/03\/a-risotto-to-remember.jpg\" alt width=\"169\" height=\"300\">When discovering risotto, one needs to go to the source when rice was introduced to Sicily and Spain in the 14th century by the Arab people. There is a legend that states that a church sponsored stain glass colourist was pranked by an assistant in September 1574 when he added a pinch of saffron to his maestro\u2019s risotto and thereby defining the recipe risotto alla Milanese was born.<\/p>\n<p>Risotto is not just a recipe its literally part of Italy\u2019s national heritage and an important export commodity. The country produces around 1.3 million tons of rice each year, over 50% exported to other European countries.<\/p>\n<p>The rice is an Italian variety of superfine rice, one of the largest amongst the short Italian rice varieties in the species Oryza sativa japonica. Named after the community of Arborio in the northwest Italian region of Piedmont, this rice is especially high in amylopectin starch. The rice undergoes less milling than ordinary long grain rice, and retains much of its natural starch content. Resulting in firmer, chewier rice and this gives the risotto dish its creamy texture.<\/p>\n<p>Risotto today is sometimes defined as the death dish, as it\u2019s not an easy dish to create, hard to cook let alone perfect a one pot wonder which should have the consistency of cream and is meant to melt in your mouth instead of becoming mush. It is normally served before the main course in Italy, but can of course be served as a main course.<\/p>\n<p>When trying this at home, get all the ingredients ready. The trick is the broth which can be derived from meat, fish or veggies. Risotto may include butter, onion, and white wine as well as world famous parmigiana-reggiano cheese and complete the recipe with saffron.<\/p>\n<p>Head culinary artist Wesley Kurt Peters knows just how to create the perfect risotto and below is latest edition to the Eaves menu is Peters secret recipe, one you will definitely want to try at Granny Mouse Country House &amp; Spa.<\/p>\n<p><strong>Mushroom risotto \u2013 yield 4 portions<\/strong><br \/>Ingredients:<br \/>\u2022 300g Arborio rice<br \/>\u2022 150g button mushrooms<br \/>\u2022 100g portabellini mushrooms<br \/>\u2022 100 ml dry white wine<br \/>\u2022 30g parmesan grated<br \/>\u2022 1lt vegetable or chicken stock<br \/>\u2022 10g fresh garlic crushed<br \/>\u2022 30g onions finely diced<br \/>\u2022 1 sprig of thyme fresh<br \/>\u2022 100ml cream<br \/>\u2022 20g butter<br \/>\u2022 salt and pepper to taste<\/p>\n<p>Method:<br \/>\u2022 mix butter and oil in a sauce pan and heat on medium heat<br \/>\u2022 add onions and saut\u00e9 until translucent<br \/>\u2022 add mushrooms and garlic<br \/>\u2022 saut\u00e9 until mushrooms are soft<br \/>\u2022 add uncooked aborio<br \/>\u2022 saut\u00e9 for 5 mins stirring continuously and rice must not brown<br \/>\u2022 add wine and cook until all liquid is absorbed<br \/>\u2022 now add one ladle at a time of stock until it is fully absorbed and<br \/>rice is al dente (firm to the bite)<br \/>\u2022 now add cream and parmesan and season<br \/>\u2022 once rice is cooked serve immediately<br \/>\u2022 please remember, you cannot walk away from cooking risotto , do not<br \/>add all the liquid at one time or you will have a horrible end result.<\/p>\n<p>Keep in mind, Risotto also has a reputation for being fussy and time-consuming. It\u2019s true that once you start cooking, it does require a fair amount of attention, but it doesn\u2019t take more than 30 minutes to make.<br \/>In fact, true Italian cooks will tell you that risotto should take no more than 18 to 19 minutes from start to finish.<\/p>\n<p>So, put on the apron, roll up those sleeves and before you know it, you\u2018ll master this Italian classic in no time!<\/p>\n<p><a href=\"http:\/\/mypr.co.za\/contact\/featured\/\">CLICK HERE to submit your press release to MyPR.co.za<\/a>.<\/p>\n<div class=\"entry-pagination pagination\">Pages: <span class=\"post-page-numbers current\"><span class=\"screen-reader-text\">Page <\/span>1<\/span> <a href=\"https:\/\/mypr.co.za\/a-risotto-to-remember\/2\/\" class=\"post-page-numbers\"><span class=\"screen-reader-text\">Page <\/span>2<\/a><\/div>\n<p><a href=\"https:\/\/mypr.co.za\">Source: MyPR.co.za<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Republish for Free Republish This Story Republish our articles for free, online or in print, under a Creative Commons license. When discovering risotto, one needs to go to the source when rice was introduced to Sicily and Spain in the 14th century by the Arab people. There is a legend that states that a church [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":219386,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9021],"tags":[3257],"class_list":{"0":"post-219385","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-mypr","8":"tag-mypr","9":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.myza.co.za\/press\/wp-content\/uploads\/2022\/03\/a-risotto-to-remember.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/219385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/comments?post=219385"}],"version-history":[{"count":0,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/219385\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media\/219386"}],"wp:attachment":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media?parent=219385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/categories?post=219385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/tags?post=219385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}